The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend.  I made these portabello paninis. Oh my God.  These sandwiches are so delicious, you’ll want to eat five.  And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.

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A tasty sandwich hot off the grill

Portabello Paninis

printable recipe

  • 4 tbs pesto
  • Extra virgin olive oil
  • Salt and pepper
  • 4 medium portobello mushrooms, stemmed and wiped clean
  • 4 soft, round, whole wheat rolls
  • 8 tbs goat cheese

Heat the grill (or a panini maker, if making indoors).

Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.

Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.

Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top.  Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes.  If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve!  (And try not to let everyone know how little effort it took to make such a delicious dish!

Check out all the Labor Day inspired recipes from the #SundaySupper community below!

 

Starters & Snacks

 

Main Dishes

 

 

Salads & Sides

 

 

Drinks

 

 

Desserts

 

 

Wine Pairings

 

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

Easy Peasy Pesto

August 30, 2012

Pesto is such a flavorful condiment, I honestly don’t know why I don’t make it more often.  The variations on this basic recipe are endless and the fact that there’s no cooking involved in preparing it, makes it perfect for whipping up on a hot summer day.  It’s so versatile it can be used on pasta, fish or even a burger.

Tell me, what do you like to serve your pesto on?

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Pesto spread on wheat buns for Portabello Paninis

Basil Pesto

printable recipe

  • 1 bunch fresh basil leaves
  • 1/4 cup pine nuts
  • 2 large garlic cloves, peeled and smashed
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese

Pulse the basil, pine nuts, garlic, salt, and pepper in a food processor until finely chopped. With the motor running, slowly add the olive oil and continue processing, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this  was a hit last Monday.  The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times  A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

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A healthy choice for breakfast or lunch!

Vegetable Quiche

printable recipe

Ingredients

  • 1.5 cup egg whites (I used egg white substitute)
  • 3 large eggs
  • 1.5 cups shredded, reduced-fat cheddar
  • 1.5 cups shredded, Mexican-blend cheese
  • .5 cup 1% milk
  • .5 cup all-purpose flour
  • 1 tsp baking powder
  • .5 tsp salt
  • 1 (16 oz) carton low-fat cottage cheese
  • cooking spray (I use my Misto)
  • 4 cups sliced zucchini
  • 1 medium baking potato, diced
  • 1 small Vidalia onion, diced
  • 1 medium green bell pepper, chopped
  • 1 handful button mushroom, sliced
  • .5 cup chopped fresh parsley

Directions 

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy.  Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese.  Heat a large pan over med-high heat and coat with cooking spray.  Add zucchini through mushrooms and saute 5 minutes.  Add vegetable mixture and parsley to egg mixture.  Pour mixture into 3qt. casserole dish coated with cooking spray.  Top with remaining cheeses.  Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes.  The casserole will be browned on top when ready.  Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!

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